Moroccan salmon with lentil salad

0
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Moroccan spiced salmon is served with a scrumptious salad starring the small delicate lentils with their nutty, earthy flavours.

Ingredients

pumpkin, butternut, raw

500 g, cut into 2cm pieces

Moroccan seasoning

2 tsp

skinless salmon fillet(s)

4 small, (4 x 120g)

lebanese cucumber

2 medium, halved lengthways, thinly sliced

Lentils, no added salt, canned, drained

1 can(s), (1x400g can)

fresh mint

1 cup(s), leaves torn

fresh coriander

1 cup(s), leaves

fresh lemon rind

2 tsp, finely grated

lemon juice

¼ cup(s), (60ml)

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin over the tray and lightly spray with oil. Season with salt and pepper. Bake, turning once during cooking, for 20 minutes or until golden brown and tender. Remove from oven and set aside to cool slightly.
  2. Meanwhile, place the seasoning on a plate. Toss the salmon to coat.
  3. Preheat a chargrill or barbecue over medium-high heat. Cook the salmon for 2 minutes each side, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  4. Combine the pumpkin, cucumber, lentils, mint, coriander, lemon rind and lemon juice in a large bowl. Gently toss to combine. Divide among serving plates. Top with salmon and serve.

Notes

SERVING SUGGESTION: Add tzatziki dip to serve. VARIATION: Swap salmon for firm white fish such as barramundi, blue-eye trevalla or snapper.

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